It’s time to warm up with a cup of hot coffee and a tasty treat while watching the leaves change color and listening to the rain by the window. Here are some coffee recipes for you to enjoy, both with coffee as an ingredient and for your daily cup.
Recipes Using Coffee as an Ingredient
Coffee Toffee Banana Bread
1 ¼ cup mashed bananas
2 large eggs
½ cup brewed strong coffee
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
1 tablespoon instant espresso
¼ cup extra-virgin olive oil
¾ cup packed dark brown sugar
1 ½ teaspoons pure vanilla extract
½ cup + 2 tablespoons toffee bits (such as Skor), divided
¼ cup chopped banana chips (optional)
This recipe makes one 9×5-inch loaf.
Preheat oven to 350°F and spray loaf pan with non-stick spray. Mix the coffee and banana in a small bowl. In a medium bowl, mix the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, and instant espresso. In a large bowl, whisk the olive oil and brown sugar together. Add the eggs, one at a time, mixing well after each. Add the vanilla extract and banana-coffee mixture and stir until combined well.
Slowly add the dry ingredients to the wet, stirring with a wooden spoon or spatula until well mixed, then fold in ½ cup of the toffee bits. Pour the mix into the loaf pan and bake for 25 minutes. Remove from the oven and sprinkle the remaining toffee bits and banana chips, then bake for additional 25-30 minutes, until a toothpick comes out clean.
Let stand in the pan 10 minutes before putting on a wire rack to cool completely, then slice and enjoy with your favorite cup of coffee.
*Make sure that the toppings don’t weigh down the top, so it bakes evenly.
Maple Espresso Baked Oatmeal
2 ½ cups rolled oats
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon instant espresso
2 ounces unsalted butter
2/3 cup pure maple syrup
3 eggs room temperature
2/3 cup whole milk
1 cup chopped pecans
¾ cup dried cherries, chopped
Heat the oven to 350°F. In a small pan over medium heat, melt the butter and cook until it is brown with a nutty smell, then set aside to cool. In a large bowl, mix the oats, baking powder, salt, and espresso together. In a medium bowl, mix the syrup, milk, and eggs whisking until well-blended, then stir in the melted butter. Pour into the oat mixture and stir well. Let sit for 10 minutes, stirring occasionally, while the oven heats.
Line a muffin tin and butter the liners. Stir the cherries and nuts into the oat mixture and mix well. Scoop in half-cup measurements into the muffin tin. Press down the tops. Bake for 35-50 minutes, until a toothpick comes out clean. Enjoy with yogurt or milk and a nice hot cup of your favorite coffee.
Coffee Roasted Almond Chocolate Bark
10 ounces (300 grams) of dark chocolate
½ cup roasted almonds, chopped
½ to 1 tablespoon instant coffee
Line a baking sheet with either foil or parchment paper and set aside. Finely chop and melt the chocolate (a double boiler is recommended). After it’s fully melted, add the coffee and stir well. Add the nuts and mix well.
Pour the mixture onto the foil or parchment and spread evenly of about a ½ cm thickness. Let it harden. It takes about 6-8 hours at room temperature. Refrigeration takes less time. Once hardened, break into pieces and store in an airtight container.
Chocolatey Mug Cake
3 tablespoons chocolate chips
1 tablespoon olive oil
2 tablespoons coconut flour
2 tablespoons water
1/8 teaspoon baking soda
1 drop coffee-flavored extract (optional)
In a microwave-safe mug melt the chocolate chips and olive oil, about 20-30 seconds. Stir in the coconut flour, water, and baking soda using a fork. Add the egg and coffee extract and mix well. Heat in the microwave until cooked through, 1 ½ minutes. Cool for about 2 minutes before eating.
Who says you can’t eat out of one mug while drinking out of another?
Pumpkin Spice Truffles
2 ounces (55g) full-fat cream cheese, softened to room temperature
2 tablespoons icing sugar
1/3 cup pumpkin puree
1 ¾ cups graham cracker crumbs
½ teaspoon pumpkin pie spice
½ teaspoon ground cinnamon
4 ounces (113g) chocolate (your preference, white, milk or dark), coarsely chopped and melted.
10 ounces (283g) chocolate (your preference), coarsely chopped
Blend the cream cheese and sugar together in a large bowl until creamy. Add the pumpkin and beat on high speed until combined. Add the graham cracker crumbs, pumpkin pie spice, cinnamon, and melted chocolate. Beat on medium speed until combined. The mixture should be soft and thick.
Cover tightly and refrigerate for a minimum 1 hour up to 24 hours. Chilling is necessary.
Line two large baking sheets with parchment paper and set aside. Roll out the chilled mixture into balls (1 teaspoon per ball) and place onto the baking sheet. Chill for 30 minutes or up to 24 hours.
During the last few minutes of chilling, melt the chocolate. Let it sit for 5 minutes to cool slightly before dipping your chilled balls. Dip the balls in the chocolate using a dipping tool if possible, remembering to allow the excess chocolate to drip off. Top with a sprinkle of graham cracker crumbs if you wish. Place each dipped ball back onto the baking sheet.
Before serving, allow the chocolate to completely set in the fridge.
Stuffed Baked Apple Crisp
4 Gala apples
Lemon juice for drizzling
2 tablespoons all-purpose flour
¼ cup hazelnut meal
½ cup old-fashioned oats
2 tablespoons light brown sugar
4 tablespoons unsalted butter, chilled
Ice cream (optional, for serving)
Preheat oven to 400°F. Cut the tops off the apples and remove the core. Drizzle the insides with the lemon juice to prevent browning. Combine both flours, oats, brown sugar, and butter until the mix is crumbly. Fill the apples with the mixture, distributing evenly. Bake for 20 minutes or until the apples are tender and the filling is golden brown and crisp. Serve immediately. Top with ice cream if you wish.
If you don’t have time to cook or try these coffee recipes for yourself, consider pairing these snacks up with your next cup of coffee:
- Latte with a Pan Au Raisin
- Americano and Cheesecake
- Black Coffee and Doughnuts
- Cappuccino and Candy Corn Fudge
- Cortado and Custard Tart
- Irish Coffee and Apple Pie
- Turkish Coffee and Chocolate-Bourbon Pecan Pie
- Ristretto and Chocolate Pumpkin Brownies
- Mocha and Candy Apples
- Frappe and Ice Cream
- Macchiato and Almond Brittle
- Espresso and Chocolate Truffles
Have a cozy (and tasty) autumn day!
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